Skillet Peach Cobbler

Every summer someone brings a box of peaches to class, and every summer we make this. Simmering the fruit on the stove for a few minutes before it goes into the oven is the step most recipes skip. It thickens the juices so you get a cobbler that holds together instead of peach soup.

In winter, frozen sliced peaches are honestly great here. Thaw them first and keep the juice.

Ingredients

Tick things off as you go. We'll remember them on this device.

• 6 cups sliced peaches (about 8 medium, or 2 lb frozen, thawed)
• ½ cup packed light brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon, plus a pinch for the top
• ¼ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 ½ cups (180 g) all-purpose flour
• ¼ cup granulated sugar, plus 1 tablespoon for sprinkling
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 6 tablespoons (85 g) cold unsalted butter, cubed
• ¾ cup (180 ml) cold buttermilk
• Vanilla ice cream, to serve

Method

1. Heat the oven to 375°F with a rack in the middle.
2. In a 10-inch cast-iron skillet, stir together the peaches, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, vanilla and salt. Set over medium heat and simmer, stirring often, until the juices turn glossy and slightly thick, about 5 minutes. Take off the heat.
3. In a bowl, whisk the flour, ¼ cup sugar, baking powder and salt. Add the butter and rub it in with your fingertips until the largest pieces are the size of peas.
4. Pour in the buttermilk and stir with a fork just until a shaggy, sticky dough forms. Don't overmix.
5. Drop the dough over the peaches in 8 large spoonfuls, leaving gaps for steam. Sprinkle with the remaining tablespoon of sugar and a pinch of cinnamon.
6. Set the skillet on a foil-lined baking sheet and bake until the topping is deep golden and the fruit is bubbling thickly around the edges, 35 to 40 minutes.
7. Let it cool for at least 15 minutes so the juices set. Serve warm with vanilla ice cream.

Kitchen notes